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Style: Harvested from the initial block of Cabernet Sauvignon planted on the Taltarni estate in the late 1960s, this wine is crafted in the vineyard and so handled separately in the winery from its arrival. This wine shows the intensity in our old vines, great complexity, and quality, year in year out.

Tasting Notes: A full-bodied wine that is finely balanced, this wine reflects the low-yielding aged vines from which it was harvested. With rich red fruit flavours and varietal earthy tones, this wine lingers on the palate with soft round tannins.

Region:  Pyrenees, Victoria, Australia

Variety: Cabernet Sauvignon 100%

Winemaking: The fruit was harvested in the cool of the morning and crushed into a 3-tonne open top fermenter, 15% of the fruit was left as whole bunch. It was then inoculated and headed down to extract the natural tannin and intense fruit flavours. The ferment was managed over 8 days at moderate temperatures which resulted in a delicacy of the fruit and structure to be extracted.  Towards the end of ferment malolactic fermentation was initiated and then finished off in a combination of new and seasoned French oak barriques.

Wine Analysis: Acid: 6.6g/L | pH: 3.48 | Alcohol by volume: 14.5% | Residual Sugar: Dry | Harvested: April 2020 | Aging: 18 Months in French Oak barriques | Winemaker: Robert Heywood and Ben Howell

Food Match: Pair with roast lamb and mint jelly

Cellaring: Drink now or cellar for 10 – 20 years

Accolades:  

 Vintage 2020 Top Accolades

• 96 Points & Top Rank – Ranked #2 out of 17 2020 Victorian Cabernet Sauvignon  – 2023 Huon Hooke – The Real Review